Lemon-Coriander Quinoa

Lemon-Coriander Quinoa

Serves 6
This simple but flavorful side dish is a great option to serve alongside fish or poultry, or to use as a stuffing for acorn squash or bell peppers.
  • 1 cup quinoa, well rinsed
  • 1/4 teaspoon fine sea salt
  • Juice and zest of 1/2 lemon, plus more to taste
  • 1 tablespoon whole coriander seeds
  • 1/8 teaspoon freshly ground black pepper
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In a medium saucepan, combine quinoa, 2 cups water, salt and lemon juice. Bring to a boil, lower heat, and simmer, covered, until quinoa is tender and a white “tail” appears around each grain, about 15 minutes. Remove from heat and set aside, covered, 5 minutes. 

Meanwhile, place coriander seeds in a small skillet. Cook over medium heat, shaking the pan frequently, until just fragrant, about 3 minutes. Transfer to a bowl to cool. Coarsely crack seeds in a spice grinder or with the back of a small heavy skillet.

Toss quinoa with coriander, pepper and lemon zest. Taste and stir in more lemon juice if desired.
Nutritional Info: 
Per Serving: 110 calories (15 from fat), 2g total fat, 100mg sodium, 19g carbohydrates, (3 g dietary fiber, 1g sugar), 4g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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